Easy No-Bake Chocolate Easter Nests

These Chocolate Easter Nests will bring much colour and joy to your Easter table. Whether you’re enjoying them at home or sharing them with friends and family, they are a delightful addition to any Easter celebration. They’re gluten, egg, nut, and dairy free too!

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What Makes This Recipe So Good?

This recipe has an abundance of cacao and the health benefits it contains are many. Cacao is rich in antioxidants, magnesium, polyphenols (which is good for the gut) and flavonoids too (good for heart and brain health).

To add to that, these little nests also boast plenty of other benefits. Many recipes use fried noodles as the base ingredient. These have been replaced in this version with chocolate buckini clusters, a cereal made using buckwheat groats – which is a highly nutritious prebiotic-rich food. They’re a good source of minerals such as zinc and magnesium and also offer anti-inflammatory and antioxidant properties.

If you can’t find buckini clusters at your local grocery store or online, chocolate granola is a good substitution.

Ingredients Needed For This Recipe

These easy chocolate nests are a fun easter activity and contain mostly simple ingredients. Depending on where you’re located there may be a couple that are a bit trickier to find so where I think that might be the case I’ve provided another option.

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• Loving Earth Chocolate Buckini Clusters – if you can’t find these, chocolate granola is a good swap. Just ensure there are no super chunky pieces, or the nests won’t stick together.
• Desiccated coconut – a great combination with chocolate and gives these Easter nests another level of flavour.
• Cacao nibs – add some crunch and a deliciously dark chocolatey taste.
• Cocoa powder – for even more chocolate flavour! You could potentially go without this but it does make the nests extra delicious.
• Maple syrup – adds hints of caramel and toffee and provides a nice balance to the chocolate.
• Vanilla essence – works to enhance all the flavours from the other ingredients in the recipe.
• Coconut oil – helps the nests adhere when they’re chilled. It’s also the reason they’ll fall apart if they’re brought to room temperature. Always remember to serve straight from the fridge!
• Cacao butter – provides a fuller and much more rich flavour than using coconut oil alone. If this is not stocked at your local supermarket simply replace it with milk or dark chocolate. In this case I’d leave out the cocoa.
• Sultanas – adding sweetness to this fun treat.
• Mini Easter eggs – Milk chocolate or dark chocolate are both great so whichever you like is fine. Go for bright-coloured wrappers for the most visual appeal.

This is quite a forgiving recipe, so you could definitely get experimental with it. Swap the sultanas for dried cranberries or blueberries, add chocolate chips instead of cacao nibs… whatever you like! They’ll be a super cute addition to your Easter celebrations.

How To Make These Chocolate Easter Nests

These Easter treats are relatively quick to make in just a few simple steps. It’s a melt, mix, chill and serve recipe. And one that will be loved by kids and adults alike. They make excellent Easter gifts too!

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1. Line a muffin tin with cupcake cases/baking cups.
2. Mix the chocolate buckinis, desiccated coconut, cacao nibs, cacao powder, vanilla and maple syrup together in a large bowl.
3. Combine the coconut oil and cacao butter in a small saucepan and melt over a very low heat. Don’t let it boil and switch it off as soon as everything is melted.
4. Pour the oil mixture into the dry mixture and stir until everything is well combined.
5. Spoon the chocolate mixture evenly into the paper cases then start to form out a nest shape. You can do this with a small glass or the back of a teaspoon. Place in the freezer for 30 minutes to firm up.
6. Remove from the freezer and place the mini chocolate eggs in the center of each nest to decorate then serve immediately.

As this is a no bake treat the nests will start to melt if left out too long so be sure to serve straight from the fridge.

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Substitutions And Variations

Good quality chocolate can replace the cacao butter if you prefer, or if it’s difficult to find at your local supermarket. Dark, milk or white chocolate are all fine so go with your preference.

If you’d prefer to make these smaller nests, use a mini muffin tray instead of the larger one. Just note this sized nest will likely only fit one egg once they’re done.

For some extra colour you can mix both candy eggs and chocolate eggs to decorate the nests with.

Hints And Tips For Success With This Recipe

​If replacing the cacao butter with chocolate, I recommend melting it over a double boiler to ensure it doesn’t burn – something chocolate does easily! The microwave is also an option if preferred.

Ensure the saucepan used to melt the coconut oil and cacao butter is completely dry. The cacao butter can seize and become gritty if it comes in contact with water. The same is true for chocolate so be wary of this if using it as a replacement.

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Storing/Freezing/Make Ahead

Any leftovers should be stored in an airtight container in the fridge. The coconut oil and cocoa butter will liquefy if they get too hot and the nests will start to melt.

Once the nests have been formed, they can be kept in the freezer if you’re making them well in advance. They will keep there for many months though keep in mind freezer burn can affect foods. This generally happens when they’ve been kept for too long and both the taste and texture can be affected.

This is a great make-ahead recipe! It gives them plenty of extra time to set in the fridge.

FAQ

Want More Chocolate Recipe Ideas? Take A Look At These!

• Peanut Butter Eggs
• Chocolate Covered Dates
• Homemade Chocolate Bars
• Chocolate Bark Recipe – this recipe can easily be turned into Easter bark!

If you try this recipe, I’d love to know. Leave a comment, rate it, and remember to tag @wholenaturalkitchen in your pics or reels on Instagram, Facebook or TikTok!

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